Innovative postharvest strategies for maintaining the quality of kiwifruit during storage: An updated review

IF 7.4 Q1 FOOD SCIENCE & TECHNOLOGY Food frontiers Pub Date : 2024-07-09 DOI:10.1002/fft2.442
Yu Xia, Ding-Tao Wu, Maratab Ali, Yi Liu, Qi-Guo Zhuang, Syed Abdul Wadood, Qiu-Hong Liao, Hong-Yan Liu, Ren-You Gan
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Abstract

Being a respiratory climacteric fruit, kiwifruit is susceptible to age and decay rapidly in the postharvest stage. Therefore, the development of efficient postharvest methods to maintain the kiwifruit quality has been a long-standing goal. This review summarizes the preservation and disease control methods of kiwifruit conducted over the past 5 years, and the characteristics, advantages, and action mechanisms of various methods are thoroughly discussed. Physical, chemical, and biotechnological methods, such as low-temperature, essential oil, and endophytic yeast treatment, can enhance postharvest kiwifruit quality to a certain extent by controlling disease, delaying chilling injury, alleviating oxidative damage, inhibiting oversoftening and off-flavor development. However, all these techniques have limitations per se, such as the inability to prevent secondary infections and potential side effects on human health. Novel approaches such as pulsed light and cold plasma or a synergistic application of several techniques may be the future direction for kiwifruit postharvest preservation.

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在贮藏期间保持猕猴桃质量的创新采后策略:最新综述
作为一种呼吸性气候水果,猕猴桃在采后阶段容易迅速老化和腐烂。因此,开发高效的采后方法以保持猕猴桃的品质一直是人们追求的目标。本综述总结了近 5 年来开展的猕猴桃保鲜和病害防治方法,并对各种方法的特点、优势和作用机理进行了深入探讨。物理、化学和生物技术方法,如低温处理、精油处理和内生酵母处理,可通过控制病害、延迟冷害、减轻氧化损伤、抑制过度软化和异味的产生,在一定程度上提高猕猴桃的采后品质。然而,所有这些技术本身都有局限性,例如无法防止二次感染,以及对人体健康的潜在副作用。脉冲光和冷等离子体等新方法或几种技术的协同应用可能是猕猴桃采后保鲜的未来方向。
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10.50
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审稿时长
10 weeks
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